Bourbon Sweet Potato Casserole

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3–4 pounds sweet potatoes
6 tablespoons butter, divided
2 tablespoons heavy cream
4 tablespoons bourbon
1¼ cups packed light brown sugar, divided
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
⅓ cup all-purpose flour
1 cup chopped pecans (Optional, but please use)

Preheat the oven to 350°.

Scrub the sweet potatoes well. Place on a baking sheet and bake for about 1 hour, until very soft when you press the skins. Remove from the oven and let stand until cool enough to handle. Slice in half and scoop the flesh into a large mixing bowl, discarding the skins.

Beat the sweet potatoes with a wooden spoon to mash them well. Stir in 2 tablespoons butter, the cream, the bourbon, and ¼ cup brown sugar. Beat in the cinnamon, salt, nutmeg, and allspice. Spread in a 1½-quart baking dish.

In a small bowl, combine the remaining 1 cup brown sugar and flour. Cut in the remaining 4 tablespoons butter, using a fork to blend well. Stir in the chopped pecans, if using and you should. Sprinkle the topping over the sweet potatoes.

Bake for 30 minutes, until the topping is light brown and a little crisp and the casserole is bubbly.

 

 

Farmers Breakfast

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  • 6 medium Yellow Finn potatoes
  • 1/4 pound bacon, chopped
  • 1/4 pound ham, chopped
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1 cup mushrooms, chopped
  • 1 tomato, chopped
  • 4 eggs slightly beaten
  • 1/4 cup half & half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dried parsley
  • 1/3 cup grated cheddar cheese

Bake or boil potatoes. once cool, peel and slice.  Cook bacon, ham and onion in a large sauté pan.  Add potatoes. Brown well. Add mushrooms and tomato.  Cook five minutes. Blend egg, half & half and other ingredients. Transfer meat and potato mixture to a large baking dish. Pour egg mixture over it evenly. Bake at 350 degrees for 20 minutes or until firm and light brown. Serve.

“Kings Arm Tavern” Inspired Chicken Pot Pie

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1 whole chicken, about 2 lb.
2 ribs celery, chopped
1 med. onion, sliced
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 (10 oz.) pkg. frozen peas
4 ribs celery, diced and cooked
4 carrots, sliced and cooked
4 potatoes, diced and cooked
1 egg
2 tbsp. milk
Pastry crust

Put chicken on stove to cook in a large saucepan with enough water to cover. Add 2 ribs of celery, chopped onion, bay leaf, salt and pepper. Bring water to a boil, reduce to a simmer and cook until chicken is done. Remove fat and strain stock. Discard chicken and bones and cut chicken into large pieces.  For a quick cheat see note.

Melt butter and flour. Cook 5 minutes making a roux stirring constantly. Add enough chicken stock, stirring constantly, to achieve sauce consistency desired. Simmer 5 minutes. Salt and pepper to taste. Divide chicken and cooked vegetables equally into 6-8 individual casseroles or 1 large one.

Add sauce to amount desired.  Mix egg and milk together to make egg wash. Cover each casserole with pie pastry, brush with egg wash, and puncture pastry with a fork in several places to allow steam to escape. Preheat oven to 375 degrees for 10 minutes before the pies are to go in the oven.  Bake at 375 degrees until crust is golden brown.

Note: A quick cheat is to use a rotisserie chicken to reduce cooking time on stove.

“Stephenson’s Apple Farm” Inspired Green Rice Casserole

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  • 3 cups cooked rice
  • 1 cup chopped parsley
  • 1/2 cup grated cheddar cheese
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 14 1/2-ounces of evaporated milk
  • 2 eggs, beaten
  • 1/2 cup oil
  • 1 tablespoon salt
  • 1/2 teaspoon each of seasoned salt, and pepper
  • Juice and grated rind of one lemon
  • Dash of paprika (optional)

Preheat oven to 350 degrees.  Mix rice, parsley, cheese, onion, and garlic in greased 2-quart casserole. Blend rest of ingredients. Mix into the rice mixture. Sprinkle top with paprika if desired. Bake about 45 minutes, or until like a soft custard.

Cheddar Zucchini Bake Casserole

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  • 6 Cups thinly sliced cooked zucchini
  • 2 eggs separated
  • 1 cup sour cream
  • 2 tablespoons flour
  • 1 1/2 cups shredded cheddar cheese
  • 6 slices cooked bacon
  • 1 tablespoon melted butter
  • 1/4 cup bread crumbs

Salt cooked zucchini.  Mix egg yolks, sour cream and flour.  Fold in egg whites.  Layer half zucchini, egg mixture and cheese in a 12×7 1/2×2 inch dish.  Crumble bacon over layer.  Repeat with a second layer.  Mix butter and bread crumbs and sprinkle over.  Bake at350 degrees for 20-25 minutes.